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Categories:
mustard seeds coriander seeds whole allspice red pepper whole cloves black peppercorns bay leaves water salt paprika ground red pepper red potatoes onions lemons garlic corn live crawfish
Viewed: 60 - Published at: 6 years agoIngredients
- 1/4 cup mustard seeds
- 3 tablespoons coriander seeds
- 2 tablespoons whole allspice
- 2 teaspoons crushed red pepper
- 2 teaspoons whole cloves
- 1/4 teaspoon black peppercorns
- 6 bay leaves, crumbled
- 2 gallons water
- 3/4 cup salt
- 3 tablespoons paprika
- 2 tablespoons ground red pepper
- 12 small red potatoes (about 12 ounces)
- 4 onions, halved
- 4 lemons, halved
- 4 whole garlic heads
- 4 ears shucked corn, halved crosswise
- 6 pounds live crawfish
Method
- Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
- Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
- Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.
